Chole (Chana Masala)
Chole, or chana masala, is a cornerstone of Punjabi cuisine: chickpeas simmered in a richly spiced tomato sauce, traditionally served with fried bread (bhature) to form the famous “chole bhature”. Here's our homemade version — vegan and gluten-free, as comforting as it is flavourful.
Ingredients
- 500 g dried chickpeas, soaked overnight (or 2 x 400 g tins of cooked chickpeas, drained)
- 2 onions, finely sliced
- 3 tomatoes, blended into a purée
- 1 tbsp ginger-garlic paste
- 2 Indian bay leaves (tej patta)
- 1 Ceylon cinnamon stick
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 2 tsp garam masala
- 1 tsp dried mango powder (amchur)
- A pinch of asafoetida (hing)
- 3 tbsp neutral oil
- Salt, to taste
- Fresh coriander and sliced red onion, to finish
Instructions
-
1
If using dried chickpeas, drain after their overnight soak and boil (or pressure-cook) until tender, about 40 minutes. Set aside with a little of the cooking water.
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2
Heat the oil in a pot, add the asafoetida, bay leaves and cinnamon stick, and let them infuse for a few seconds.
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3
Add the sliced onions and fry until well browned, about 8 minutes.
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4
Stir in the ginger-garlic paste and fry for 1 minute.
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5
Add the tomato purée, cumin, coriander, turmeric and chilli powder, and cook over medium heat until the oil separates from the sauce, about 10 minutes.
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6
Add the drained chickpeas with a little of their cooking water (or tin water), season with salt, and simmer covered for 15 minutes.
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7
Lightly mash a few chickpeas against the side of the pot to naturally thicken the sauce.
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8
Add the garam masala and mango powder, stir and simmer for another 5 minutes.
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9
Scatter with fresh coriander and sliced red onion before serving.
Tips
Chole is traditionally served with bhature (fried bread) to form the famous “chole bhature” duo, or more simply with rice or naan. The Punjabi cook's trick for an authentic dark brown colour is to boil the chickpeas with a black tea bag or a few dried pomegranate seeds (anardana) — without it, the sauce is just as tasty. This dish only improves when reheated the next day.
Spices used
Find the spices from this recipe in our shop.
Indian Bay Leaves (Tej Patta)
Cumin Powder
Coriander Powder
Garam Masala
Green Mango Powder (Amchur)
Asafoetida (Hing)
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